Preparation

Put the filling ingredients into a pan over low heat and cook for about 4 minutes or until the fruit just begins to soften. Tip the fruit into an ovenproof dish and set this aside.

Put the oats, ground almonds, dates, butter, 2 teaspoons of the ground ginger and the vanilla seeds into a bowl and, using your fingertips, rub this gently together to just combine so everything is evenly mixed in. Tip the crumble topping over the fruit and then sprinkle over the remaining 1 teaspoon of ground ginger.

Pop into the oven and cook for about 25 minutes or until the crumble is just going golden brown. Once cooked, remove from the oven and leave to cool for a few minutes before serving.

Cooks' Note

Making a better-for-you crumble was a challenge. The Baking Made Easy in me just wanted to use lots and lots of butter, flour, and the like. I played around with the topping a bit, using things like coconut oil and other butter alternatives, but I settled on butter for the best overall flavor and mouthfeel. I felt that the coconut took over the whole thing and masked the flavor of the fruit, but have a go with both and see which one you prefer.

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Reviews

Sounds good. I often make crumbles both sweat and Sallty with vegetables (replace the sugar with grated Parmesan cheese). However, recipies are much easier to follow when the same measurements are followed, especially as the US cup is a different size from the European cup, i.e. use grams throughout for all ingredients.
For crumbles, the basic recipe calls for half flour, 1/4 butter rubbed together and 1/4 sugar (or Parmesan) to be added when the flour and butter have been rubbed together to form "crumbs". If adding almonds, reduce the amount of flour proportionally (some flour will always be needed!).
Crumbles can be made with any fruit in season: apples, pears, rubarb, plums, apricots except strawberries unless mixed with other berries (but they are so good on their own!).
Vegetables can also be used (see note on Parmesan above): e.g. A mixture of courgettes, eggplants, peppers and tomatoes with topping makes a fabulous entrée. Enjoy